무청시래기를 첨가한 추어 떡갈비의 개발 및 품질특성 (Development and Characterization of Mudfish-Tteokgalbi Supplemented with Radish Greens)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 25권 / 4호 / 338 ~ 346페이지
· 저자명 : 유지영, 진금용, 임종준, 박지인, 백서준, 최준호

초록

This study was performed to develop tteokgalbi suitable for young-aged individuals by using mudfish and radish greens, major ingredients of Chueo-tang. Mudfish-tteokgalbi (control), in which 15% of the meat and tallow was replaced with mudfish paste, was used while substituting 25 to 100% of the green onions with radish greens. The pHs and sugar contents of the tteokgalbi developed in this study were 6.07-6.28 and 9.94-10.9, respectively, and it was suitable for tteokgalbi sold in the market. Replacing green onions with radish greens while manufacturing tteokgalbi significantly reduced the color (a and b values) and weight loss during cooking compared to the control.
Replacing green onions with increasing quantities of radish greens also significantly reduced the adhesiveness of the samples in the texture profile analysis. Although the overall acceptability of the control was the best, the ideal quantity of radish greens as a substitution for green onions appears to be 25-50%. The unique flavor of the supplemented radish greens was indistinguishable in the sensory evaluation and the principal component analysis with an electronic nose. Finally, radish greens were confirmed as a good ingredient for manufacturing tteokgalbi together with mudfish paste.

영어초록

This study was performed to develop tteokgalbi suitable for young-aged individuals by using mudfish and radish greens, major ingredients of Chueo-tang. Mudfish-tteokgalbi (control), in which 15% of the meat and tallow was replaced with mudfish paste, was used while substituting 25 to 100% of the green onions with radish greens. The pHs and sugar contents of the tteokgalbi developed in this study were 6.07-6.28 and 9.94-10.9, respectively, and it was suitable for tteokgalbi sold in the market. Replacing green onions with radish greens while manufacturing tteokgalbi significantly reduced the color (a and b values) and weight loss during cooking compared to the control.
Replacing green onions with increasing quantities of radish greens also significantly reduced the adhesiveness of the samples in the texture profile analysis. Although the overall acceptability of the control was the best, the ideal quantity of radish greens as a substitution for green onions appears to be 25-50%. The unique flavor of the supplemented radish greens was indistinguishable in the sensory evaluation and the principal component analysis with an electronic nose. Finally, radish greens were confirmed as a good ingredient for manufacturing tteokgalbi together with mudfish paste.

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